Ingredients

Directions

Spoon flour into measuring c.. Add in salt and stir to blend well. Bring shortening and water to a boil in a saucepan. Add in dry ingredients quickly to the warm mix. Beat constantly (about 1 minute) till mix leaves sides of pan and forms a ball. Remove mix from heat and let stand till cold.

Add in Large eggs, one at a time, beating till smooth after each egg. Drop by Tbsp. onto ungreased baking sheet. Bake 400 degrees for 40 to 45 min. Cold and fill with sweetened whipped cream, custard, ice cream or possibly sweetened fruit.

Makes 12 cream puffs.

For French Doughnuts: Add in 2 Tbsp. sugar and 1/4 tsp. vanilla to mix when you take form heat. Cut 3 inch squares from wax paper or possibly foil. On each square shape a 2 1/2 inch doughnut by forcing through pastry tube with medium tip. Holding corner of foil or possibly waxed paper, slide doughnut and foil into deep warm fat (375 degrees). Fry 4 to 5 min turning once. Lift out foil and doughnut with tongs. Drain doughnuts on paper towels. Ice with mix of powdered sugar, water and vanilla.